Sailing alongside each other in Tahiti, Croatia, Greece, and most recently BVI - Jamison and Orlagh realized they made a pretty epic team. They both love to travel and bring their experiences from around the globe to their guests. Jamison believes the best way to experience a place is through the food. She has been lucky enough to travel to over 30 countries and has been able to take in and learn from restaurants and other yacht chefs around the world. Orlagh believes the best way to create a good environment onboard is by finding beautiful bays to explore around the islands and a little bit of spontaneity always makes for the best memories as no two charters will ever be the same. Of course some good story telling always brings ambiance to a great level for everyone, between the two girls there will be plenty of stories to share and walk away with.

The pair love to entertain & wether they are at home with friends or on board with guests they make it their mission to make your time unforgettable. Both have a passion for the ocean and sea life, and love exploring every inch of each bay and island they visit to find the best spots for their guests. As avid divers and snorkelers, they know exactly where to go to spot your next turtle or eagle ray or catch a tuna!
Together the pair make great company for any occasion, and their go with the flow attitude allows them to tailor each charter to be as fast paced

Orlagh (Captain)

Born and bred in Ireland, Orlagh has always had an unwavering passion for the outdoors, and travel. Being able to horse ride since a very young age Orlagh was never seen without muddy boots and a horse somewhere nearby. At every opportunity, Orlagh would leave Ireland to compete with her horses abroad, this led her to see new cultures and sparked an interest to want to travel further. Starting her first job as a long-haul air hostess for ‘Emirates airline’ for over five years in her early 20’s, predominantly working in premium cabins for one of the worlds most prestigious airlines, Orlagh experienced a lot of the world ́s countries and vast cultures.
Orlagh greatly missed the ocean and nature, so she took some time away from flying to get back to it. She swapped her wings for sails and spent a summer working for a charter company, offering sailing trips around Greece. Naturally she fell in love with sailing and knew this is what she wanted to pursue as a life and career. Ever since then, Orlagh has been working as a professional captain in the Mediterranean and Caribbean.

Jamison (Chef)

Jamison brings a classic Canadian spirit to every charter, complete with a sprinkle of "eh" and an abundance of "sorry." Her culinary journey began while working in remote reforestation camps of Northern Canada, where she took on the role of head chef early on. Since then, she's found her way to the water, working aboard a superyacht in Europe and spending several charter seasons on catamarans across the Mediterranean and Virgin Islands.

Guests on board can expect a dining experience that’s both refined and relaxed, inspired by the warmth of her Canadian roots and passion for bringing people together. Jamison specializes in crafting menus that highlight fresh, local ingredients, tailored to suit your tastes and dietary needs. Her approach to cooking blends creativity with comfort, so whether it’s a vibrant Mediterranean feast, a cozy Canadian-inspired dish, or a light, healthy lunch on deck, each meal is designed to make you feel at home on the water.

Coming from a family of seven, Jamison knows the power of food in creating connection and joy. Her goal is to make each meal a place for everyone to relax, unwind, and enjoy each other’s company – maybe with a cocktail or two.

Outside the galley, Jamison’s passions include running, snowboarding, and cheering on the Toronto Maple Leafs—at least when they're winning. Her adventurous spirit and Canadian warmth make her an exceptional addition to your charter experience.

Sample Menu by Jamison

DAY ONE
Welcome snacks
Grazing platter of cheeses, cured meats, crackers and handmade dips
Mini Caribbean crab cakes with remoulade sauce & fresh herbs
Dinner
Panko & Macadamia crusted mahi mahi on
coconut lime rice with mango cucumber salsa & a green curry reduction
Key lime cheesecake mousse with a shortbread crumb

DAY TWO
Breakfast
Eggs benedict with crispy proscuitto, homemade blueberry loaf & fresh fruit
Lunch
Greek chicken power bowls with roasted sweet potato &
beets, quinoa and a garlic tahini dressing
Dinner
Filet mignon with potato puree, butternut squash puree,
served with grilled asparagus and whipped herb butter
Chocolate tart with fresh strawberries and fresh whipped
cream 

DAY THREE
Breakfast
Everything bagel platter with smoked salmon, cream cheese, pickled onions, capers,tomatoes & boiled eggs,
served with fresh fruit and mixed berry smoothies
Lunch
Ahi tuna poke bowls with teryaki aioli
Dinner
Fried tumeric rice with toasted pine nuts and pomegranate
Whole roasted cauliflower with tahini and chimichurri
Greek salad Tzatziki
Za’atar & sumac roasted chicken thighs
Homemade Baklava

DAY FOUR
Breakfast
Avocado toast with cherry tomatoes, feta
cheese, radishes and chilli oil fried eggs,
served with fresh chocolate croissants, and overnight oats
Lunch
Chicken Caesar Salad served with fresh made boat focaccia
Dinner
Braised beef short ribs with red wine sauce, roasted seasonal veg on a miso carrot puree
Vanilla Creme brulee

DAY FIVE
Breakfast
Hot honey biscuit breakfast sandwiches with
american style cheddar slices, served with
crispy potato hash, breakfast sausages and a fruit platter
Lunch
Tacos two ways, crispy fish tacos with
creamy cilantro and avocado slaw & pulled
beef tacos with fresh pico, pickled onions & feta cheese
served with mexican street corn salad
Dinner
Miso Cocconut mussels served over udon
noodles and homemade sizzling chili oil
Homemade snickers with vanilla ice cream & caramelized banana

DAY SIX
Breakfast
Sweet potato & zucchini fritter with poached
egg & harissa mayo accompanied with
yogurt & granola parfaits, crispy bacon and a fruit platter
Lunch
Crispy pork belly bao buns with boat-made
pickled veggies, served with a crispy rice salad
Dinner
Seared sesame crusted ahi tuna with peanut laksa rice noodles
Watermelon & Cilantro Sorbet

DAY SEVEN
Breakfast
Banoffee French Toast with fresh vanilla
whipped cream, served with bacon, fresh fruit & a breakfast smoothie
Pre-Departure Snack
Homemade Banana Bread